Application of homogenizer in all aspects of food production

Application in soy milk: homogenized soy milk is pressed out of the slit of the homogenized valve under high pressure. Fat globule, protein and other particles were microrefined under the combined action of shear force, impact force and hole effect. To form a uniform dispersion. Prevent fat floating, protein precipitation, increase the luster of soybean milk, improve the stability of soybean milk. The homogenization effect of soy milk is subject to homogenization pressure. Three factors affect the temperature and frequency of homogeneity. The homogeneous pressure is limited by the equipment. Soybean milk production can be homogenized under pressure of 20~30MPa. It is more suitable to control the temperature between 55 ℃ and 65℃ for homogenization. Homogenization number 1~2 times. Homogenizing process can be put before sterilization of soybean milk. It can also be put after sterilization. Both arrangements have their own advantages and disadvantages. If homogenization is put before sterilization, the sterilization process can destroy the homogenization effect to some extent. Soybean milk is prone to oil thread. But this process reduces the chance of contamination after sterilization. High storage safety. The cost of equipment is relatively low. And after homogenized soy milk into the sterilizer is not easy to scale. The reverse is true if homogenization is placed after sterilization.

Application of homogenizer in raw milk: to disperse evenly and uniformly in the milk. Can effectively prevent fat ball float. In the production of pasteurized milk. The general homogenizer is located in the first heat recovery stage of sterilization. The homogenizer is located prior to sterilization in indirectly heated ultra high temperature sterilized milk production. In the direct heating of ultra high temperature sterilization milk production. The homogenizer is located after sterilization. Therefore, sterile homogenizer should be used. Homogenization not only prevents fat globules from floating, but also has some other advantages: after homogenization, the diameter of milk fat globules decreases and is easy to be digested and absorbed by human body. Homogenization softs the milk protein clots. Promote digestion and absorption, homogenization can accelerate the solidification of milk and make the milk taste more consistent in the production of cheese by enzyme. It needs to be preheated before homogenizing. The homogenization method generally adopts a two-stage method, that is, the homogenization of the first stage USES a high pressure (16.7~ 20.6mpa) to break the fat ball, while the homogenization of the second stage USES a low pressure (3.4~ 4.9mpa) to disperse the broken small fat ball and prevent adhesion.

Application of the equipment in citrus juice: the pulp granules of citrus juice have been quite homogenized after centrifugation. To further refine the particles. After centrifugation, homogenizer can be used to homogenize at a pressure of 20~35MPa.

Application of the equipment in flat peach fruit juice: using 25~35MPa of homogeneous pressure. Enhance the affinity between pectin and fruit juice, at the same time can improve the stability of fruit juice, reduce the particle size and density difference, prevent the stratification and precipitation of slurry, and make the tissue uniform viscous, delicate taste.